Kerala Coconut Chicken Curry
#nonvegcurries
Delicious Spicy Chicken curry cooked in coconut milk
Ingredients
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1/2 kg kg Chicken
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To marinate
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1/2 teaspoon Pepper
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to taste Salt
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1 teaspoon Vinegar
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1 teaspoon Turmeric powder
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To grind
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8-10 Pearl Onions
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5-6 Garlic cloves
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1 inch Ginger
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1/2 teaspoon Fennel Seeds
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for curry
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1 cup Thick coconut milk
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3 tbsp Coconut oil
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2 small Onions chopped
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8-10 Curry Leaves
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3-4 Green Chillies slit
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2 medium Tomatoes chopped
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to taste Salt
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1/3 cup Water
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1/2 teaspoon Turmeric
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1 teaspoon Coriander powder
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1/2 teaspoon Cumin powder
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1 teaspoon Garam masala or chicken masala
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1 teaspoon Red chilli powder - adjust
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For Seasoning
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2 tbsp Coconut oil
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4-5 pearl onions sliced
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6-7 Curry leaves
Cooking Instructions
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1
Marinate chicken with pepper turmeric vinegar and salt keep it aside for 1 hour
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2
Crush coarsely all the ingredients mentioned under grind section
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3
Heat oil in earthen vessel or heavy bottom pan. Add onion, green chillies and curry leaves. Stir fry until onions brown
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4
Add ground mixture, saute until raw aroma goes away
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5
Add spice powders and salt. Mix well for few seconds
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6
Add tomatoes and cook until tomatoes are tender and mushy
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7
Add chicken with 1/3 cup water. Mix well. Cover and cook until done stirring occasionally
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8
Cook on high heat until gravy thickens. Add coconut milk, stir well. Switch off and cover the vessel
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9
Heat oil in a small pan, add sliced pearl onions and curry leaves. Stir fry until onions are crispy
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10
Add seasoning to curry. Mix well. Cover and rest for 15-20 minutes to allow flavours to set in
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11
Serve with roti, appam, idiyappam, pulao
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